Newtown’s Duck Sauce fouls inspection, “Raw chicken was sitting in a bucket of hot water” employees not washing hands, 12 violations

Newtown’s Duck Sauce fouls inspection, “Raw chicken was sitting in a bucket of hot water” employees not washing hands, 12 violations

Newtown, PA

Duck Sauce Restaurant in Newtown

The Bucks County Department of Health conducted an unannounced retail food inspection on November 26, 2019. As a result of that inspection, and due to the severity of the specific violations the Duck Sauce Restaurant in Newtown was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 12 violations were found.

The inspector made the following comments in support of the violations found during the inspection:

  • Observed employee placing dirty dishes in the dishwasher and then touching clean dishes without washing hands. Employees must wash hands between handling dirty and clean dishes. Also, observed an employee come in from outside and did not wash his hands before preparing foods at the cook line. All employees must wash hands when they come in from outside and begin working with foods.
  • Food workers observed using bare hands for preparing ready to eat food. Disposable gloves, deli tissue, tongs or similar utensils must be used to prevent bare hand contact with ready to eat food. Employee washed hands and put on gloves.
  • There are food items and food containers being stored under the sewer line. This is not approved. Store all items away from under the sewer line to prevent contamination.
  • Rags are being used to cover food products. Do not use rags to cover food products use food grade wrap.
  • There was over 200ppm of chlorine based sanitizer at the 3 compartment sink. When using chlorine based sanitizer it must be at 50ppm. Owner began correcting immediately.
  • Wontons in the hot holding unit were not at a safe temperature. Hot food must be held at 135°F or above*. These were reheated.
  • Raw chicken was sitting in a bucket of hot water in the walk in cooler. This is not an approved method for thawing foods. Foods must be thawed as follows: 1) taken from the freezer and placed in a refrigerator that can hold the food at 41°F or below 2)cooked immediately from a frozen state 3)Completely submerged under running water at a water temperature of 70°F or below; with sufficient water velocity to agitate and float off loose particles in an overflow, the food product must stay at 41°F or below. The chicken was discarded.
  • Wiping cloths are sitting on food contact surfaces and counters. Wiping cloths must be stored in water with sanitizer. Owner began correcting.
  • Observed employee drying clean dishes with an unclean rag. Wares must be air dried and cannot be dried with a rag. Discussed with owner and employee.
  • Single use buckets and containers are being reused to store food products in or to scoop food products with. This is not approved. Provide non-single use food grade containers and scoops.
  • The pipe on the hand sink is leaking. Repair.
  • These areas were unclean: floor under the cook line filters floor under the drink station floor under the ice machine Clean and maintain.

 

* The temperature danger zone is food temperatures between 41 and 135 degrees Fahrenheit and the most rapid bacteria growth occurs between 70 and 125 degrees Fahrenheit. The longer food sits in this temperature range, the greater the risk that bacteria will begin to grow on food.